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Lemon Rice Recipe | How To Make Lemon Rice +video

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Lemon Rice- Simple and flavorful peanut and lemon rice -a South Indian specialty

Lemon Rice -Rice is the staple diet of South India and there are so many ways of making simple but flavorful rice pilaf .Many South Indian rice preparations are very quick and made by using left over rice.

I love rice and often try different recipes to make quick and filling rice preparations.lemon rice is a very popular south Indian preparation .It is very flavorful and can be made with either left over boiled rice or  fresh boiled rice.
Its a dry preparation so a good recipe to use for lunch boxes and as a travel food.It is also offered as prashad in many south Indian temples.
If you have left over rice then it can be made in a jiffy,just a tempering of urad daal, mustard, peanuts and curry leaves are added in boiled rice and then lemon juice is added to give that tangy flavor.
Addition of cashew nuts is optional. This Lemon rice is a complete meal in itself so you don’t need any accompaniment to serve with it but papad,salad and coconut chutney goes very well with this preparation .

Do Try these Delicious Pulao Recipe –

lemon Rice

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lemon rice
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4.80 from 5 votes

Lemon Rice

Lemon Rice-Simple and flavourful peanut and lemon rice -a South Indian specialty
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Rice preparation, Tiffin recipes, Travel Food
Cuisine: South Indian Cuisine
Keyword: lemon rice, lemon,, rice
Servings: 3
Author: Anjana Chaturvedi

Ingredients

  • 2.5 cup Cooked Rice
  • 2 tbsp Lemon Juice
  • 2 Green Chilies
  • 1 tsp Ginger/ adrak
  • To Taste Salt
  • 1/2 Tsp Turmeric/ Haldi

Tempering/ Tadka/ waghar

  • 2 tbsp Cooking oil
  • 2 tbsp Peanuts/ Moongphali
  • 1.5 tsp Mustard Seeds/ Rai
  • 1/4 tsp Asafoetida/ Hing
  • 1 tbsp White lentil/ Urad daal
  • 1 tsp Bengal Gram/ Chana daal
  • 4 Dried red chilies
  • 12 Cashew nuts/ Kaju
  • 10 Curry Leaves

Instructions

  • Heat oil in a heavy and broad bottom pan.
    Add peanuts and stir fry on low flame till golden in colour,Drain and keep aside
  • Now add urad daal,chana daal and when it start’s to get some colour add the cashew nuts and stir
  • When cashew start’s getting a nice color then add whole red chilies,green chilies ,curry leaves and asafoetida.
  • Add turmeric,fried peanuts,boiled rice and salt and stir to mix well.
  • Switch off the flame and then add lemon juice and mix.
  • Keep it covered for about 10-15 minutes so it absorbs all the flavours and the urad daal and chana daal will also become slightly soft.

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